But, one of the benefits of making your own rice pudding is that you can eat it warm and make it in enormous batches, which is it's own special pleasure. Here's the version I made recently, which was quick, easy, and delicious.
Arborio Rice Pudding (Adapted from Smitten Kitchen)
- 1/2 cup Arborio rice
- 4 cups whole milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
Pour into serving bowls and stir in and garnish with whiskey-soaked raisins. Serve immediately, or chill to serve later.
- 1/4 cup golden raisins
- 1/4 cup whiskey (I used Jack Daniels black label)